MY MOM'S FRIED CHICKEN LIVERS WITH BACON AND CARAMELIZED ONIONS
Make and share this My Mom's Fried Chicken Livers With Bacon and Caramelized Onions recipe from Food.com.
Provided by Tiz4tggr
Categories Chicken Livers
Time 1h
Yield 1 Cup, 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter and olive oil in a large pan over medium heat.
- add onions and 1 tsp salt.
- Cook, stirring occasionally until onions are deep brown and caramelized.
- While onion is cooking, fry up bacon in a large skillet.
- Cook all the bacon and drain on a paper towel, leave drippings in the pan.
- Mix flour, 1 tsp of salt and 1 tsp pepper.
- Dredge livers in flour, making sure to coat evenly.
- Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
- Serve with bacon and onions.
MOM'S BAKED FRIED CHICKEN AND GRAVY
Provided by Pam Ross
Yield Serves 4
Number Of Ingredients 16
Steps:
- Make chicken:
- Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
- Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
- Make gravy:
- Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.
MY MAMAS FRIED CHICKEN WITH MILK GRAVY
While I have several types of fried chicken recipes in my arsenal, this one of my mom's brings back great memories of coming home from football practice in the fall, and the whole house smelled so good! I make this recipe every once in a while in my Great Grandma's cast iron skillet. (If only it could talk, it's over 100 years old!) I like to serve it with homemade roasted garlic and sour cream mashed potatos.
Provided by Throwdown_King
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 cup flour, thyme, onion powder, paprika, salt and 1/2 t. pepper in a large plastic zip-lock bag. Add chicken to bag, one or 2 pieces at a time; shake to coat well. Dip chicken into buttermilk, return to bag and shake to coat.
- Heat oil in a large skillet over medium heat. Add chicken and saute 15 minutes, turning to cook evenly until golden.
- Reduce heat to medium-low. Cook, uncovered, 35 to 40 minutes or until chicken is tender and juices run clear when chicken is pierced with a fork.
- Remove chicken and place on a plate lined with a paper towel. Reserve the drippings, cover chicken to keep warm.
- Stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits (that's the good stuff). Add milk.
- Cook and stir with a whisk over medium heat until thickened and bubbly; cook and stir one to two more minutes. Salt and pepper to taste. Serve hot gravy over chicken and potatos. Serves 4.
Nutrition Facts : Calories 640, Fat 35.2, SaturatedFat 10.7, Cholesterol 172.4, Sodium 351.7, Carbohydrate 37.2, Fiber 1.5, Sugar 2.2, Protein 41.1
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